Healthy Banana Quick Bread - Low in Fat and Sugar, High in Fibre

Whenever there is ripe bananas stocking up at home, my kids know it is banana cake time. This is a new recipe that I tried last week, adapted from here, with some slight variations to produce a healthy and yet delish banana cake, that is low in fat and sugar and high in fibre. We absolutely enjoyed this much healthier bake.

Healthy Banana Cake/Quick Bread

Ingredients:

(Makes one loaf, about 12 slices) 

• 2 large ripe bananas, mashed
• 1 banana, sliced
• 1 tsp baking soda
• 120 ml low-fat plain yogurt
• 2 tbsp of milk
• 40ml canola oil
• 90g light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 130g all-purpose flour
• 35g whole wheat flour
• 30g ground almond
• 1/2 tsp ground cinnamon
• 1 tsp baking powder
• 1/4 tsp salt

 

Methods:

1. Preheat oven to 180 degrees C. Grease an 8 x 4 inch loaf pan.
2. In a large bowl, mix the mashed bananas with the baking soda and yogurt. Set aside.
3. In a separate bowl, whisk together the oil, milk, sugar, egg and vanilla.
4. In another large bowl, whisk together the flours, ground almond, baking powder, ground cinnamon and salt.
5. Combine the banana mixture with the oil mixture and add to the flour mixture. Throw in half of the sliced banana pieces. Stir just until all the ingredients are combined and there is no dry flour. Pour into the prepared pan and smooth the top. Top with the remaining banana slices.
6. Bake for about 45 - 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. To prevent the top from over browning, I cover it with a foil after 35 minutes and continue the baking for another 20 minutes before it came out nice and golden brown.
7. Remove from oven and place on a wire rack to cool.

 



Banana Crumb Muffins

Breakfast for today was these airy and tasty Banana Crumb Muffins that I baked last night.

Having baked banana bread/cake in loaf tin for countless times, I decided to try on this recipe from  The Galleygourmet last night as it uses oats to make the crumby toppings, which my girls like.

 

Banana Crumb Muffins

(The ingredients supposed to yield 12 standard muffins but I only got 9)

 

For the Crumb Topping:

• 1/4 cup rolled oats
• 1/3 cup brown sugar
• 1/8 tsp ground cinnamon
• 1 tbsp (14g) cold unsalted butter, cut into little cubes

 

For the Muffins:

• 1 1/2 cup plain flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3 large bananas, mashed
• 3/4 cup granulated sugar (I used 1/2 cup soft brown sugar)
• 1 extra large egg
• 1/3 cup unsalted butter, melted (I used about 70g)
• 1/2 tsp pure vanilla extract
• 1/2 tsp white vinegar

Baking Steps:

1. Preheat the oven to 375ºF (I set my oven to 180ºC). Line the muffin pan with muffin cups. To prepare the topping, place the dry ingredients in a bowl and cut in the butter to form a crumby mixture. Set aside.
2. In a large bowl mix together the flour, baking powder, baking soda, and salt. In a separate bowl stir together the mashed bananas, sugar, egg, butter, vanilla, and vinegar.
3. Add the banana mixture to the flour mixture and stir until combined. (Do not over mix else the muffin will not be airy but hard).
4. Fill muffin cups 3/4 full. Sprinkle the topping evenly over the batter.
5. Bake for 20 minutes. Cool for 10 minutes in the pan then remove to a wire rack to cool. 

Oatbake with Blueberries and Chocolate Chips

This recipe caught my attention as rolled oats are used in the baking. Any recipe with rolled oats must be healthy, isn’t it?

This is truly a healthy and yummy loaf of baked rolled oats with honey and fresh fruits. I added some chocolate chips as my younger girl does not really fancy blueberries. Another good option for home-baked breakfast.

Oatbake with Blueberries and Chocolate Chips

Adapted from Nordic Bakery Cookbook by Milsa Mink

Ingredients

• 100g rolled oats
• 300ml hot milk
• 100g unsalted butter, room temperature
• 60g caster sugar (I reduced to 35g)
• 50ml runny honey
• 1 tsp vanilla extract
• 1 egg, lightly beaten
• 1 tsp baking powder
• 125g plain flour
• 150g blueberries (I used one punnet)
• 150g raspberries (I replaced this with mini chocolate chips, at about the same quantity as the blueberries)

 Methods

1. Grease a 900-g loaf tin. Preheat oven to 180 degree C.
2. Heat up the hot milk in a small pot. Once it started to boil, off the gas. Pour in the rolled oats and set aside to allow the oats to absorb the liquid and cool down slightly.
3. Cream the butter and sugar until pale and fluffy. Stir in the honey and vanilla extract. Gradually add in the beaten egg, a little at a time, beating well after each addition.
4. Sift the flour and baking powder together, then fold into the butter mixture. Drain any remaining milk from the oats, then stir the oats into the mixing bowl.
5. Pour the mixture into the prepared loaf tin and sprinkle the blueberries and chocolate chips evenly on top.
6. Bake in the pre-heated oven for 50-60 minutes, until a knife inserted into the centre comes out clear. (Mine was done at 175 degree C for 45 minutes. I used a foil to cover the top of the tin after 35 minutes to prevent over-browning the top.
7. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool.

Granola with Mixed Nuts and Dried Fruit

My elder girl likes rolled oats very much. But this is not the case for the rest of us in the family. To satisfy her cravings while not making the rest of us to consume plain rolled oats against our liking, I incorporate rolled oats in my bakings.

I made Oat-baked Loaf with Blueberries and Chocolate Chips last week (posting up soon) and this delicious and healthy Home-made Granola with Mixed Nuts and Dried Fruit yesterday. We enjoyed the crispy granola as toppings for our after-dinner yogurts last evening and my daughter was looking forward to have granola with milk as breakfast for the morning.

Easy Recipe for Granola with Mixed Nuts and Dried Fruit

(adapted from Yummymummykitchen)

Ingredients:

3 cups organic rolled oats

1/2 cup assorted nuts (I used walnuts, pecans and almonds)

2 tbsp raw sugar

1/4 tsp salt

1 tsp ground nutmeg

1/4 cup maple syrup (or honey)

2 tbsp cooking oil

1/2 cup assorted dried fruits (I used cranberries and raisins)

Methods:

1. Preheat oven to 135 degree C.
2. Combine rolled oats, nuts, sugar, salt and ground nutmeg in a large bowl. Mix well.
3. Combine oil and maple syrup and pour it over the oats and nuts mixture. Stir with spatula to ensure the oats and nuts are evenly coated with the syrup.
4. Pour the mixture over to a baking tray (lined with baking paper). Spread out the mixture evenly.
5. Baked for 25 minutes. Give the mixture a good stir and bake for another 25 minutes.
6. Remove from the oven and let the granola cool completely before stiring in the dried fruits. Once cooled down, the granola will be crispy. Store the granola in air-tight container.